Gluten Free Cookie Dough Truffles
Edible cookie dough truffles? Covered in chocolate? Say less. These are seriously SO good & you'd never believe how simple they are. I rely on pre-made cookie dough (the kind you can easily grab from the grocery store!), so putting these together couldn't be simpler! Every now and then, I truly appreciate the beauty of a semi-homemade recipe, especially since I'm not the greatest baker. Just make sure your cookie dough is safe to eat raw - and you're golden. Sprinkles or no sprinkles, they're just so fun, Good luck trying to stop at just one!
Ingredients
- 12 pieces12 pieces12 pieces Chocolate Chunk Gluten-Free Cookie Dough, *safe to eat raw (Sweet Loren's)
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, refined for a neutral taste
- 1 cup1 cup1 cup Dark Chocolate Chips, or sub milk/white chocolate
- Sprinkles, optional
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave the mixture in 30-second increments, stirring after each interval, until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate using a double boiler.
- Take each uncooked cookie dough ball and gently drop it into the melted chocolate, ensuring it's fully coated. Using a fork, lift the coated cookie dough ball out of the chocolate and let any excess chocolate drip off before placing it onto a parchment-lined dish or baking sheet.
- If desired, sprinkle some decorative sprinkles on top before the chocolate sets.
- Once all the cookie dough balls are coated, place the dish in the freezer for about 10-15 minutes, or until the chocolate hardens.
- Transfer the chocolate-covered cookie dough bites to an airtight container and store them in the refrigerator until ready to enjoy.
Notes
Using refined coconut oil maintains a neutral taste, but for a more pronounced flavor, consider using unrefined coconut oil! Additionally, it lends a subtle glossy finish to the chocolate coating. You can also skip it altogether. Just remember to double-check that the cookie dough is safe to eat raw before indulging! To tailor these treats to any occasion, experiment with different sprinkles, or opt for a sprinkle-free version and add a sprinkle of flaky salt for a nice finishing touch. Personally, I prefer storing these goodies in the fridge for a couple of days rather than freezing them.
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About This Recipe
Show nutritional information
Cookies Dairy Free Egg Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 262 |
Fat: | 21 g |
Carbohydrates: | 16 g |
Protein: | 5 g |
Cholesterol: | 0 g |
Sodium: | 0 mg |
Fiber: | 5 g |
Sugars: | 5 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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